Sheep's milk Manchego with real black truffle, nutty and earthy.
Spanish sheep's milk Manchego from La Lavenda, shot through with real black truffle. Nutty, earthy, savory. Order online.
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From La Lavenda in La Mancha, Spain, this is a sheep's milk Manchego-style cheese with real black truffle worked through the paste.
The paste is firm and pressed, dense and a little oily the way good sheep's milk cheese should be, breaking into clean slabs under the knife with dark veins of truffle running through. On the palate it leads with the classic Manchego nuttiness, toasted hazelnut and a quiet brown-butter pull, then the truffle opens up through the middle and lingers on the finish. Earthy, mushroomy, forest-floor truffle, not the chemically oily flavor you get in lesser truffle cheeses. It tastes like the real thing because it is the real thing.
This sits right in the sweet spot for truffle cheese. The sheep's milk gives it enough backbone to carry the truffle without disappearing, and the truffle is dosed honestly, so it reads as savory depth rather than perfume. One of those cheeses that wins over people who think they don't like truffle cheese.
Firm and pressed, the paste breaks in clean slabs under the knife with a slightly oily sheen from the sheep's milk fat. Dense but not dry, with dark veins of truffle running through.
Bold sheep's milk character up front, nutty and a little salty, then a real truffle pull that runs through the finish. Confident without being overpowering.
The truffle lingers well past the swallow, earthy and savory, with the sheep's milk nuttiness underneath holding the length.
The fresh-milk note is mostly aged out; what's left is a quiet buttery undertone behind the truffle and nutty paste.
Classic Manchego nuttiness, toasted hazelnut and a little browned butter, the kind of savory depth you get from pressed sheep's milk paste.
Real black truffle, not the chemically oily kind. Forest-floor and mushroomy, woven straight through the paste rather than perfumed on the surface.
No real heat or piquant bite. The truffle and sheep's milk carry the flavor, not pepper.
Natural rind
Natural rind, traditional Manchego basket-pattern pressing. Edible but firm and best trimmed.
Manchego with Truffle stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Spanish reds with a little age echo the nutty depth of the sheep's milk, and a dry sherry picks up the earthy truffle pull on the finish.
A drizzle of honey lifts the truffle without competing with it, and membrillo brings the classic sheep's milk and quince pairing into truffle territory.
Video represents style and type of cheese - may not be an exact match in all cases.
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“Sheep's milk Manchego-style wheels from La Mancha, treated as a vehicle for high-quality truffle inclusion rather than a novelty.”
Black truffle folded into pressed sheep's-milk curd before aging, so the aroma carries through the paste instead of sitting in a vein.
Hand-cut to order the day it ships.
Taste it for yourself →Ships nationwide
